Pungency enhancer

Abstract

The objective is to provide a new spiciness enhancer. [Solution] N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide is used alone or in combination with one or more esters selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and the following general formula (1) as a pungent flavor enhancer. Formula (1) TIFF0007918376000022.tif3370 (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.)

Description

[Technical Field]

[0001] This invention relates to a spiciness enhancer. [Background technology]

[0002] The pungent components found in spice-flavored foods and beverages impart a unique flavor to those foods and beverages through their own spiciness and aroma. For example, isothiocyanates, such as allyl isothiocyanate found in cruciferous plants like wasabi, mustard, radish, and mustard greens, are known for their distinctive spiciness.

[0003] Because many pungent components are highly volatile or heat-unstable, it is known that their spiciness decreases during the processing and distribution of food products due to the volatilization and decomposition of these flavor components. Therefore, when adding pungent components to food products, measures have been taken to increase the amount added in anticipation of the volatilization and decomposition of the pungent components, to stabilize the pungent components, and to add components that enhance the pungent components.

[0004] Specifically, methods for stabilization have been proposed that maintain the spiciness through physical means, such as encapsulating the pungent components with cyclodextrin, an inclusion compound, or encapsulating them with gum arabic. Furthermore, ingredients that enhance spiciness have been proposed, including the synthetic sweetener sucralose (Patent Document 1), polygodial, isothiocyanates, spiranthol (Patent Document 2), and quinic acid (Patent Document 3). [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 8-242805 [Patent Document 2] Japanese Patent Publication No. 2023-157973 [Patent Document 3] Japanese Patent Publication No. 2005-204555 [Overview of the project] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide a novel spiciness enhancer that enhances the spiciness of spicy components contained in spice-flavored foods, beverages, etc. [Means for solving the problem]

[0007] The present invention includes at least the following embodiments.

[0008] [1]N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide is a pungent flavor enhancer characterized by containing this drug. [2] The pungent flavor enhancer according to [1] further comprises one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and esters represented by the following general formula (1). Formula (1) [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) [3] A spice-flavored fragrance composition characterized by containing 0.1 ppt to 10% of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide. [4] The spice-flavored fragrance composition according to [3] further comprising spiranthol, polygodial, nonibamide, rotandone, quinic acid, and one or more esters selected from the following general formula (1). Formula (1) [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) [5] A method for enhancing the spiciness of spice-flavored foods and beverages, characterized by adding 0.0001 ppt to 10 ppm of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide to the spice-flavored foods and beverages. [6] The method for enhancing spiciness according to [5], further comprising adding one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and esters represented by the following general formula (1). Formula (1) [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) [7] A spice-flavored food or beverage characterized by containing 0.0001 ppt to 10 ppm of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide. [8] The spice-flavored food and beverage according to [7] further contains one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and esters represented by the following general formula (1). Formula (1) [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) [9] A method for producing spice-flavored food and beverages, characterized by adding 0.0001 ppt to 10 ppm of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide to spice-flavored food and beverages.

[10] The method for producing a spice-flavored food or drink product according to [9], further comprising adding one or more selected from spilantol, polygonial, nonivamide, rotundone, quinic acid, and an ester represented by the following general formula (1). Formula (1)

Chemical Formula

Effects of the Invention

[0009] By using the pungency enhancer of the present invention in spice-flavored foods, beverages, etc. (hereinafter sometimes collectively referred to as food and drink products), the pungency exhibited by the food or drink product can be enhanced.

Mode for Carrying Out the Invention

[0010] The present invention is described in detail below.

[0011] <Pungency> In the present invention, pungency enhancement refers to the effect of, when the pungency enhancer of the present invention is used in a spice-flavored food or drink product, allowing a pungency that exceeds the pungency of the food or drink product before adding the pungency enhancer to be perceived without causing an unpleasant sensation in the flavor of the food or drink product.

[0012] There is no particular limitation on the pungency component in the spice-flavored food or drink product targeted by the present invention. First, spices refer to seasonings that have a pungent taste, and typical examples include wasabi, mustard, ginger, garlic, Japanese pepper, and chili peppers. Examples of such pungent components, though not particularly limited, include allyl isothiocyanate (hereinafter sometimes referred to as AITC), 6-shogaol, 6-gingerol, capsaicin, and piperine. As mentioned above, allyl isothiocyanate is found in various Brassicaceae plants and is widely known as the pungent component of wasabi and mustard, 6-shogaol and 6-gingerol as the pungent components of ginger, capsaicin as the pungent component of chili peppers, and piperine as the pungent component of black pepper.

[0013] <Active ingredients> The pungent flavor enhancer of the present invention is characterized by containing N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide (hereinafter sometimes referred to as HBDC). HBDC is a compound having the following structure (CAS registration number (trademark): 745047-51-2). [ka] HBDC is a well-known compound that provides umami (International Publication No. 2007 / 124152). However, it was not known that such a compound has the effect of enhancing the spiciness of spice-flavored foods and beverages.

[0014] The spiciness enhancer of the present invention, which contains HBDC, may further contain one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and esters represented by the following general formula (1) as active ingredients for enhancing spiciness. Formula (1) [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) Furthermore, spiranthol, polygodial, rotandone, and quinic acid are known to be pungent components themselves, or to have the effect of enhancing spiciness.

[0015] A greater spiciness-enhancing effect can be obtained by appropriately combining the HBDC of the present invention with one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and esters represented by general formula (1).

[0016] Spilanthol (IUPAC name (2E,6Z,8E)-N-Isobutyl-2,6,8-decatrienamide) is a molecular compound with the following structure: C 14 H 23 NO is a compound with a molecular weight of 221.34 and a melting point of 23°C. [ka]

[0017] The spilanthol used in this invention may be a synthetic product produced by chemical means, or it may be extracted from plants or animals (for example, an extract or essential oil of Spilanthes acmella or Spilanthes acmella var. oleracea), and it does not need to be of high purity as long as the effects of this invention are obtained.

[0018] Polygodial (IUPAC name (1R,4aS,8aS)-5,5,8a-Trimethyl-1,4,4a,6,7,8-hexahydronaphthalene-1,2-dicarboxaldehyde) has the following structure and molecular formula C 15 H 22 It is a compound with O2, a molecular weight of 234.33, and a melting point of 57°C. [ka]

[0019] The polygodial used in this invention may be a synthetic product produced by chemical means, or it may be extracted from plants or animals (examples of such plants include Persicaria hydropiper (also known as water pepper), Tasmannia Lanceolata, the ferns Blechnum fluviatile and Thelypteris hispidula, and the bryophyte Porella vernicosa. Examples of such animals include Dendrodoris limbata and Doriopsilla pharpa, which belong to the sea slugs). In this invention, any polygodial obtained by any method can be used, and it does not need to be highly pure as long as the effects of the present invention are obtained.

[0020] Nonivamide (CAS Registry Number (Trademark): 2444-46-4, N-(4-hydroxy-3-methoxybenzyl)nonanamide) is a compound with the molecular formula C 17 H 27 It is a compound with NO3, a molecular weight of 293.40, and a melting point of 57.5°C. The nonibamide used in this invention can be either chemically synthesized or commercially available nonibamide sold as a reagent.

[0021] Rotundone (CAS Registry Number (Trademark): 18374-76-0, (3S,5R,8S)-5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexahydro-1(2H)-azlenone) is a compound having the following structure. [ka] The rotundone used in this invention may be a natural product derived from plants such as rosemary, marjoram, pepper, and grapes, or a synthetic product derived from guaiol (CAS registration number (trademark): 489-86-1), as described in J. Agric. Food Chem., 65, 4464-4471 (2017).

[0022] Quinic acid is a hydroxy acid also known as 1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid. The quinic acid used in this invention may be chemically synthesized by methods such as hydrolysis of chlorogenic acid, or it may be a natural product, such as a component obtained from a quinic acid-containing plant. Furthermore, commercially available quinic acid sold as a reagent can be used.

[0023] However, from the standpoint of practicality such as price, as well as food safety and image, plant-derived quinic acid is preferred. This is because quinic acid is abundant in cranberry juice and is also widely distributed in plants as quinic acid derivatives such as chlorogenic acid, and can be obtained from plants through conventional extraction procedures.

[0024] In the present invention, it is preferable to use a plant extract containing quinic acid obtained from edible plant raw materials such as fruit juice, tea, and coffee, and it is particularly preferable to use tea leaves or coffee beans as raw materials because they have a high quinic acid content, are readily available, and offer excellent cost performance.

[0025] The esters of aliphatic carboxylic acids and aromatic alcohols represented by the above general formula (1) have a mild, fruity, floral fragrance and are compounds used as fragrance materials.

[0026] Examples of compounds described by such a general formula include, but are not limited to, styraryl isobutyrate, styraryl propionate, phenylethyl isovalerate, phenylethylhexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzylcarbyl acetate, and dimethylbenzylcarbyl butyrate.

[0027] Styraryl isobutyrate (CAS Registry Number (Trademark): 7775-39-5) is known to have a jasmine-like floral scent (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0028] Styraryl butyrate (CAS Registry Number (Trademark): 3460-44-4) is known to have a floral-fruity aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0029] Styrarylpropionate (CAS Registry Number (Trademark): 120-45-6) is known to have a floral-green aroma (Fenaroli's Handbook of Flavor Ingredients fifth edition, 2005, CRC Press).

[0030] Phenylate ethyl isovalerate (CAS Registry Number (Trademark): 140-26-1) is known to have a fruity rose scent (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB7664746.htm).

[0031] Phenylethylhexanoate (CAS Registry Number (Trademark): 6290-37-5) is known to have a fruity-green aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0032] Benzyl butyrate (CAS registration number (trademark): 103-37-7) is known to have a plum-like fruity-floral aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0033] Benzyl isovalerate (CAS Registry Number (Trademark): 103-38-8) is a fragrance compound with a rich floral scent and is known to be used in perfumes with oriental or rich floral fragrances (https: / / m.chemicalbook.com / ProductChemicalProperties). (CB7365094_JP.htm).

[0034] 3-Phenylpropyl acetate (CAS Registry Number (Trademark): 122-72-5) is known as a fragrance compound with a floral and spicy scent (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB6128366.htm).

[0035] Dimethylbenzylcarbyl acetate (CAS registration number (trademark): 151-05-3) is a fragrance compound with a floral and woody scent and is known to be used in the preparation of lily-of-the-valley, rose, and geranium-like fragrance compositions (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB0697646.htm).

[0036] Dimethylbenzylcarbylbutyrate (CAS Registry Number (Trademark): 10094-34-5) is known to have a grassy and plum-like fruity aroma (Fenaroli's Handbook of Flavor Ingredients fifth edition, 2005, CRC Press).

[0037] All of the ester compounds mentioned above are commercially available as fragrance materials and reagents, and can be easily obtained on the market.

[0038] <Blend amount> In order to use HBDC as a spiciness enhancer, it is necessary to incorporate HBDC into the target spice-flavored food and beverage.

[0039] The HBDC content in the target food and beverage is not particularly limited as long as the spiciness enhancement is achieved, but is between 0.0001 ppt and 10 ppm. Preferably it is between 0.001 ppt and 5 ppm, and more preferably between 0.01 ppt and 1 ppm.

[0040] Furthermore, in order to achieve a further spiciness-enhancing effect, the concentration of one or more esters selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and the ester represented by the above general formula (1) used in combination with HBDC in food and beverages is not limited as long as a spiciness-enhancing effect is obtained, but is preferably • Spiranthol: 0.01 ppb to 150 ppb • Polygozia: 0.01 ppb to 500 ppb Nonibamide: 1 ppt~10 ppm, • Rotundone: 0.001ppt~10ppm • Quinic acid: 0.001 ppm to 500 ppm • Ester represented by the above general formula (1): 0.001 ppt to 10 ppm, And more preferably • Spiranthol: 0.1 ppb to 100 ppb • Polygozia: 0.1 ppb to 100 ppb Nonibamide: 10ppt~1ppm • Rotundone: 0.01ppt~1ppm • Quinic acid: 0.01 ppm to 100 ppm • Ester represented by the above general formula (1): 0.01 ppt to 1 ppm, That is the case.

[0041] <Additives to food and beverages> There are no restrictions on how the spiciness enhancer of the present invention is added to food and beverages. For example, the spiciness enhancer according to the present invention can be added directly to food and beverages, or it may be added to food and beverages as a diluted solution dissolved in one or a mixture of solvents such as water, alcohol, glycerin, or propylene glycol.

[0042] Furthermore, the spiciness enhancer according to the present invention may be combined with various food and beverage flavorings to form a spice-flavored flavoring composition, which may then be added to food and beverages. The HBDC content in the spice-flavored flavoring composition can be appropriately adjusted depending on the amount added to the food and beverage. While not limited to these, examples include an HBDC content of 0.1 ppt to 10%, preferably 1 ppt to 5%, and more preferably 10 ppt to 1% in the flavoring composition.

[0043] Examples of fragrances to be combined include, for example, fragrance raw materials (essential oils, essences, concretes, absolutes, extracts, oleoresins, resinoids, recovered flavors, carbon dioxide-extracted essential oils, synthetic fragrances), various plant extracts, antioxidants, etc., as described in publications such as "Collection of Well-Known and Commonly Used Technologies (Fragrances) Part II: Food Fragrances" (published January 14, 2000, Japan Patent Office).

[0044] The spice-flavored fragrance composition of the present invention can be used in various forms depending on the form of the food or beverage to which it is added. For example, it can be added to food or beverage as an emulsified composition using an emulsifier, or as a powder using an excipient.

[0045] The spice-flavored fragrance composition of the present invention can be used in various spice-flavored foods and drinks.

[0046] The amount of HBDC relative to the pungent component in the spice-flavored food or drink is not particularly limited as long as the pungency enhancing effect is exhibited, but is 1.0×10 per part by mass of the pungent component -14 -7 to 10, preferably -13 -6 to 0.01, more preferably -12 -5 to 0.001, even more preferably.

[0047] The spice-flavored food or drink is not particularly limited as long as it is an edible product flavored with the aforementioned spice, and examples thereof include beverages such as soups, confectioneries such as snack foods, tablet-shaped confectionery, chewing gum, dairy and oil-and-fat products such as cheese, miso, soy sauce, vinegar, Worcestershire sauce, tomato ketchup, grilled meat sauce, dressings, seasonings, processed meat products, processed fishery products, cooked foods, frozen foods, oral products, and pharmaceuticals.

[0048] Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.

Examples

[0049] (Test Example 1: Examples 1-1 to 1-7, Comparative Examples 1-1 to 1-7) As an evaluation dough, the paste shown in Table 1 below was prepared.

Table 1

[0050] Next, our company's wasabi flavor (pungent component: allyl isothiocyanate) and / or HBDC were added to the paste of Table 1 immediately after preparation so as to have the concentrations shown in Table 2, respectively, to prepare evaluation samples. Using the evaluation criteria described below, three experienced panelists conducted a sensory evaluation of spiciness intensity and flavor, using the paste shown in Table 1 (containing allyl isothiocyanate but not HBDC) immediately after preparation as a control. The average scores of the panelists are shown in Table 2 for each concentration of allyl isothiocyanate and HBDC in the paste.

[0051] [Evaluation Criteria] • Criteria for evaluating spiciness intensity 0: No spiciness felt 1: It feels much weaker than control. 2: It feels considerably weaker than control. 3: Feels weaker than control. 4: Equivalent to control 5: Feels stronger than control 6: Feels considerably stronger than control. 7: Feels much stronger than control. • Criteria for evaluating flavor 1: The characteristic flavor of wasabi is not maintained. 2: The wasabi-like flavor is slightly weaker than the control, but still well-preserved. 3: A distinct wasabi flavor is noticeable (similar to the control). 4: The wasabi-like flavor is more pronounced than in the control sample. 5: The wasabi-like flavor is significantly enhanced compared to the control.

[0052] [Table 2]

[0053] It was confirmed that using HBDC enhanced the spiciness of the wasabi-flavored paste without altering its flavor.

[0054] (Test Example 2: Examples 2-1 to 2-6) The experiment was conducted in the same manner as in Test Example 1, but with the concentration of the pungent component (allyl isothiocyanate) changed as shown in Table 3. The flavor evaluation criteria used were: ○: No off-flavor or off-odor detected, ×: Off-flavor or off-odor detected. The control (the upper row of each concentration of allyl isothiocyanate in Table 3) is based on the results of using the paste shown in Table 1 immediately after preparation, which contains allyl isothiocyanate but does not contain HBDC.

[0055] [Table 3]

[0056] It was confirmed that using HBDC resulted in a spiciness-enhancing effect that did not produce any off-flavors or odors, regardless of the concentration of the spicy components.

[0057] (Test Example 3: Examples 3-1 to 3-7) Commercially available frozen grated ginger (ingredients: ginger; pungent components: 6-gingerol 0.1%, 6-shogaol 0.001%) was thawed naturally, and HBDC was added to each to the concentrations shown in Table 4 to create evaluation samples. Using the evaluation criteria described below, three experienced panelists conducted a sensory evaluation with grated ginger (without HBDC) immediately after natural thawing as the control. Table 4 shows the average evaluation scores of the panelists for each HBDC concentration.

[0058] [Evaluation Criteria] • Criteria for evaluating spiciness intensity 0: No spiciness felt 1: It feels much weaker than control. 2: It feels considerably weaker than control. 3: Feels weaker than control. 4: Equivalent to control 5: Feels stronger than control 6: Feels considerably stronger than control. 7: Feels much stronger than control. • Criteria for evaluating flavor 1: The characteristic ginger flavor is not maintained. 2: The ginger flavor is slightly weaker than the control, but still well-preserved. 3: A ginger-like flavor is noticeable (similar to the control). 4: The ginger-like flavor is more pronounced than in the control. 5: The ginger flavor is significantly enhanced compared to the control.

[0059] [Table 4]

[0060] It was confirmed that using HBDC enhanced the spiciness without altering the ginger flavor in an unpleasant way.

[0061] (Test Example 4: Examples 4-1 to 4-9) The pastes shown in Table 5 below were prepared as evaluation materials.

[0062] [Table 5]

[0063] Next, HBDC was added to the paste shown in Table 5 immediately after preparation, along with rotandone, spiranthol, polygodial, nonibamide, an ester compound represented by general formula (1) (styraryl isobutyrate, phenylethylhexanoate, 3-phenylpropyl acetate, dimethylbenzylcarbinyl butyrate), or quinic acid, to the concentrations shown in Table 6, to prepare evaluation samples. Sensory evaluation was conducted by three experienced panelists using the wasabi-flavored paste shown in Table 5 immediately after preparation (containing none of HBDC, rotandone, spiranthol, polygodial, nonibamide, the ester compound represented by general formula (1), or quinic acid) as the control (NON). Controls 1-9 were defined as wasabi-flavored pastes from Table 5 immediately after preparation that contained a predetermined amount of HBDC (and none of rotandone, spiranthol, polygodial, nonibamide, the ester compound represented by general formula (1), or quinic acid), while References 1-9 were defined as wasabi-flavored pastes from Table 5 immediately after preparation that contained a predetermined amount of rotandone, spiranthol, polygodial, nonibamide, the ester compound represented by general formula (1), or quinic acid (and did not contain HBDC). Table 6 shows the average evaluation scores from the panelists for each compound at different concentrations in the paste.

[0064] [Evaluation Criteria] • Criteria for evaluating spiciness intensity 0: No spiciness felt 1: Feels much weaker than Control (NON) 2: It feels considerably weaker than Control (NON). 3: Feels weaker than Control (NON) 4: Equivalent to Control (NON) 5: Control (NON) feels stronger 6: Control (NON) feels considerably stronger. 7: Control (NON) feels much stronger. • Criteria for evaluating flavor 1: The characteristic flavor of wasabi is not maintained. 2: The wasabi-like flavor is slightly weaker than the control (NON) version, but still well-preserved. 3: A distinct wasabi flavor is noticeable (similar to Control (NON)). 4: The wasabi-like flavor is more pronounced than in the control (NON) version. 5: The wasabi-like flavor is significantly enhanced compared to the control (NON) version.

[0065] [Table 6]

[0066] It was confirmed that using HBDC in combination with at least one compound selected from the group consisting of rotandone, spiranthol, polygodial, nonibamide, ester compounds represented by general formula (1), or quinic acid resulted in a stronger spiciness-enhancing effect than when HBDC was used alone.

Claims

1. A pungent flavor enhancer for food and beverages, characterized by containing N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide, wherein the concentration of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide in the food and beverage is 0.0001 ppt to 10 ppm.

2. Furthermore, the spiciness enhancer for food and beverages according to claim 1 contains one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and esters represented by the following general formula (1). Formula (1) 【Chemistry 1】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

3. A spice-flavored food and beverage flavoring composition containing 0.1 ppt to 10% N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide and one or more pungent components selected from allyl isothiocyanate, 6-gingerol, or 6-shogaol, characterized in that the amount of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide relative to the pungent components in the spice-flavored food and beverage is 1.0 × 10⁻¹⁴ to 10 per 1 part by mass of the pungent components.

4. Furthermore, the spice-flavored food and beverage flavoring composition according to claim 3 contains one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and esters represented by the following general formula (1). Formula (1) 【Chemistry 2】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

5. A method for enhancing the spiciness of a spice-flavored food or beverage, characterized by adding 0.0001 ppt to 10 ppm of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide to a spice-flavored food or beverage containing one or more pungent components, allyl isothiocyanate, 6-gingerol, or 6-shogaol.

6. The method for enhancing spiciness according to claim 5, further comprising adding one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and esters represented by the following general formula (1). Formula (1) 【Transformation 3】 (wherein R 1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, R 2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, and the sum of the number of carbon atoms of R 1 and R 2 is 4 or more.)

7. A spice-flavored food or beverage containing 0.0001 ppt to 10 ppm of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide and one or more pungent components selected from allyl isothiocyanate, 6-gingerol, or 6-shogaol, characterized in that the amount of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide relative to the pungent components in the spice-flavored food or beverage is 1.0 × 10⁻¹⁴ to 10 per 1 part by mass of the pungent components.

8. Furthermore, the spice-flavored food and beverage according to claim 7 contains one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and esters represented by the following general formula (1). Formula (1) 【Chemistry 4】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

9. A method for producing a spice-flavored food or beverage, characterized by adding 0.0001 ppt to 10 ppm of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide to a spice-flavored food or beverage containing one or more pungent components, such as allyl isothiocyanate, 6-gingerol, or 6-shogaol, wherein the amount of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide relative to the pungent components in the spice-flavored food or beverage is 1.0 × 10⁻¹⁴ to 10 per 1 part by mass of the pungent components.

10. Furthermore, the method for producing a spice-flavored food or beverage according to claim 9, comprising adding one or more selected from spiranthol, polygodial, nonibamide, rotandone, quinic acid, and an ester represented by the following general formula (1). Formula (1) 【Transformation 5】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

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